To make the macadamia chilli jam, heat oil in a heavy based frying pan over medium heat. Add onion, capsicum, chilli, garlic and ginger and cook for 5 minutes, stirring occasionally. Reduce heat to low and cook, stirring occasionally until mixture is golden and soft, about 15 minutes.
Add fish sauce, brown sugar and lime juice and cook for a further 3-4 minutes. Adjust the flavour by adding a little more fish sauce, lime and sugar to your taste, adding only a little at a time.
Stir through the roasted macadamias and allow to stand so the macadamias absorb the flavour and the mixture cools, about 15 minutes.
Place the mixture in the bowl of a food processor and process until mixture forms a paste. Set aside.
To make the soup, place the chicken stock in a large saucepan and bring to the boil. Add chicken breasts, reduce heat and simmer for 10 minutes, until the chicken breasts are cooked through. Remove breasts from the stock and set aside.
Add the bok choy and mushrooms to the stock and simmer until the bok choy and mushrooms are tender, about 5 minutes.
Meanwhile, bring a saucepan of water to the boil and add the noodles. Stir continuously until the noodles separate and water just comes back to the boil. Drain noodles, rinse under warm water and separate into 4 bowls.
Slice the chicken and place over the noodles. Using tongs, add the bok choy and mushrooms to each bowl and then ladle over the broth.
Serve immediately with a good dollop of the chilli jam and a sprinkling of coriander leaves.